Magic ball

MAGIC BALL

An unusual dessert on a plate, served in a glass ball, suitable for an elegant restaurant. Dry edible earth, coconut puree, caramel foam and dragon fruit bring admiration and delight with their exotic taste.

RecipePhoto

Used products and decorations

LIME LEAVES
LIME LEAVES
Code 333308
BRISTLE
BRISTLE
Code 331561
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

CARAMEL MOUSSE
Ingredients:
100 gSugar
100 gCream (32% fat)
10 gConcentrated vanilla paste
400 gWhipped cream (32% fat)
15 gGelatine
Preparation:

Use the sugar to make caramel, pour in the hot cream and stir until the caramel is dissolved. Add the concentrated vanilla paste and dissolved gelatine, and then blend with the whipped cream. Pour into a mould and leave to set.

COCONUT PUREE
Ingredients:
200 gCoconut milk
2,5 gAgar
50 gMalibu liqueur
Preparation:

Dissolve the agar in the coconut milk and bring to boil. Put it into a fridge to set. Mix the jelly until smooth and add the Malibu. Put the puree into a dispenser.

EDIBLE SOIL
Ingredients:
140 gSugar
20 gWater
200 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
30 gHazelnut oil
Preparation:

Use the sugar and the water to make a syrup, boil it (115°C), add the chocolate and stir until the texture of soil is obtained. Cool down. Add the oil to the cooled ‘soil’ and stir.

Decorations

Bristle Barbara Decor (code 331561)
Dragon fruit
Blanched roasted pistachio - unsalted Barima Artisanal (code 6181)
Neutral gel Barima Artisanal (code 3100)
Velly spray LA NATURA COLORA yellow Barima Artisanal (code AC1062GI)
Willow Leaves Lime Barbara Decor (code 333308)

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